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Food & Function

Linking the chemistry and physics of food with health and nutrition

Review Article

Coffee melanoidins: structures, mechanisms of formation and potential health impacts

Corresponding authors
Departamento de Química, Universidade de Aveiro, 3810- 193 Aveiro, Portugal
E-mail: mac@ua.pt
Fax: +351 234 370084
Tel: +351 234 370706
Departamento de Química, Universidade de Trás-os-Montes e Alto Douro, 5001- 801 Vila Real, Portugal
Food Funct., 2012,3, 903-915

DOI: 10.1039/C2FO30048F
Received 28 Feb 2012, Accepted 05 Apr 2012
First published online 13 Apr 2012

This article is part of themed collection: First International Congress on Cocoa, Coffee and Tea
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